Roast New York Strip Loin With Garlic-Herb Crust

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.

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I find it almost comical when people post "I followed your recipe to the T" then tell you how they added something, left out this, changed cook time or changed something something because he/she or they didn't like or can't or something because... I don't know you but if I took the time to provide a recipe FOLLOW IT!

Made this for Christmas Eve. I used a whole strip roast. After trimming the weight was probably about 11-12pounds. Took closer to 2 hours to cook for medium and I had to up the temp to 400 the last 30 minutes to get it done by dinner time. I like medium rare but my in laws are more medium to mid well. I also smoked the garlic for 2 hours in a smoker before making the paste. Came out great. The family loved it.

I made this tonight for dinner. I follow the other reviews of baking it at 200 degrees but it takes so long to cook so I turn it up to 350 degrees for about 25 minutes but came out just too rare for us so after we sliced it I put it in a pan to brown and it turn perfect medium rare. We were so hungry and couldn't wait to eat. I wish I can copy and paste the photos I took but for some reason the page won't let me. I'll be making this recipe again when the roast goes on sale!

I did a little different take, using the trimmed fat to make the paste; chop the trimmed fat coarse then put in the food processor along with the herbs and garlic. I know it's not as healthy as the olive oil, but the crust is awesome. Also, doing so allowed me to trim the fat closer without fear of drying out. Make sure the roast is dry and paste the ends too.

This is a great recipe. Definitely cook at 475 for 5 min per pound to get a nice crust as suggested below. I used a mortar and pestle to mash the ingredients. I doubled the seasoning for my 5 pound roast, and added a few extra shallots because I love garlic. I used salt to taste though. I also trimmed down the fat to 1/4. I didn't even need au jus because the roast was so juicy thanks to the suggestion to cook at 200, although I later increased to 300F due to timing.

We are a family of 4, so I did just 1.5 lbs of beef with half the marinade quantity stated. The salt I reduced more than proportionately, using 1.5 TSP of salt instead of 2 tsp. Delicious !!! I used a meat thermometer perfectly medium meat.

One little change. Start with your roast at ROOM TEMP. Roast at 475 F for five minutes per pound exactly to get a perfect crust. Reduce oven temperature to 200 F and roast till internal temp is 130 F. Take roast out of oven and tent with foil for 25 minutes. Slice and serve.

Def will make again - so easy, so delicious (tho expensive). 130 degrees is too well done for me - Martha Stewart says 110-115 for rare before resting, so that's what I'll go for next time. Wouldn't change anything else.

oh my gosh this was amazing! Made the recipe exactly as-is, but doubled the herb crust as another rater suggested, then let it sit in the fridge to marinate for about 36 hours. It SMELLS amazing, it TASTES amazing, I would definitely make again - but temperature didn't work for me - we like our steak medium to medium rare, so I let it go about 40 minutes until my meat thermometer hit 35. My 4.5 lb roast was definitely more on the medium - medium-well side, but still tasty. For the au jus, just literally strained the drippings into a gravy boat through a mesh strainer, nothing to it.

Love this recipe. Only change I make is to add some rosemary in addition to the sage and thyme. This is so easy to prepare ahead, then just stick it in the oven and roast. Makes fantastic leftovers - slice the beef super thin and heat in an au jus. Fantastic!

I never thought sage was a spice for a roast but this was the best! I didn't wait for the temp I just took out after 35 min as suggested after the 15 min at 450. so glad I used this recepie but I had a 3.5 lbs roast. YUMMY

I made this for Xmas dinner this year. Thought this was very good with my own additions to it. I also had to roast it longer than the recipe called for to get it to the mid rare stage and it went into the oven at room temp. I used a 4.25 lb roast The rub is delicious though!

I made this for Christmas and made it exactly as written. I bought a whole NY strip from Costco and cut down to a 4lb roast. I thought this was just OK. Very good for the amount of effort that it required but when eating dinner is was like really good roast beef. I would not make again for a special occasion but it would be good for hosting so that you could spend more time with your guests.

So easy and great flavor
I used a 4.5 pound bone in strip loin and found that it took an additional half hour to reach 130 degrees.
I substituted some rosemary for half of the sage and liked the flavor of the herb past very much. Instead of making it in a food processor I made a paste of the garlic, salt and pepper with a knife and minced the herbs very fine before combining and that worked out just fine. I rubbed the roast with the paste the night before roasting to allow the seasoning to permeate the meat and took it out of the fridge about 1 1/2 hours before roasting to take the chill off.
The roast was a perfect medium rare at 130 degrees and very flavorful, moist and tender. Definitely a keeper.

This was a hit for my Christmas eve dinner. I char red it on my grill for 15-20 minutes, which made it more "Pittsburgh" style. Some in
my dinner party likes steak well-done (argh), so I then cooked at 350 for an hour and 15 mins. One other thing. With about 20 mins left, I put a few tablespoons of butter on the roast. Ibkearned this from a GordonRamsey video.
Simply stated. Everyone thought it was great.

I made this yesterday as a trial run for Christmas, and it was delicious. I used a 3lb. roast for the hubby and I and we both really enjoyed it. A good meat thermometer is a must! My thermometer read 140, and when I pulled it out, it was way too rare for us. We like MR. Obviously, my thermometer is off, so I ordered a Therma Pen which is supposed to be the best.

Delicious. I only used a 650g (enough for 3) roast. After resting for 20 mins covered in foil, I regretted having roasted for medium as it was almost well done. Given the smaller roast, the next time think I'll only roast for "rare" & count on the resting to finish the job.